I haven’t posted in about a week as I was on holiday in Iceland. So much good food, especially their rye breads. And what a better way to beat the post vacation blues than with some Nutty Chocolate Rye Muffins. Here is what you’ll need: 1 cup rye flour
- 1 cup plain white flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsweetened cocoa
- 3 eggs, beaten
- 1 cup milk
- 2/3 cup olive oil
- 2/3 cup golden syrup
- 1/2 cup chocolate chunks or chips
- 1/2 cup chopped nuts
Add the wet mixture to the dry bowl, mixing well. Next add the golden syrup. I originally added the syrup to the wet mixture, and it sunk to the bottom. So, you’re better off adding it after you’ve put the liquid mixture into the dry.
Preheat your oven to 200 C / F. Grease or line a muffin tin and add an even amount of batter to each space. These will rise nicely, so don’t fill up the entire way. Also, to achieve muffins that are uniform in size, use a large spoon or scoop so that you get the same amount of batter for each.
Bake for 15-18 minutes depending on how your oven heats. I took mine out at about 17.
And there you have it! A batch of Nutty Chocolate Rye muffins to brighten up this gloomy weekend. These are perfect to enjoy for breakfast or as a filling snack. The muffins came out very moist and rich without being overly sweet. If you do require more sweetness, you can add more syrup or chocolate, or even try adding in a bit of sugar. Either way, these will not last very long in your kitchen. Enjoy what’s left of the weekend and if you have the time, try baking yourself something sweet to start off the week!
Thanks for reading and Happy Eating!